Add the spinach to a large pan together with a splash of water. Sauté until fully softened and wilted. You can also submerge it in a pot of boiling water to blanch.
Transfer the spinach to a colander and squeeze out as much of the liquid as possible.
Add the ginger, chillies, fresh cilantro, garlic, onion, apple cider vinegar, nutritional yeast, cumin, oregano, salt, walnuts and the spinach to a blender or food processor. Pulse until smooth and well-combined.
Serve immediately garnished with pomegranate seeds, or leave in the fridge for 5-10 minutes before serving.
Pkhali is best eaten immediately, but can be stored in the fridge in an airtight container for 2-3 days.